Wednesday, April 11, 2012

Roasted Poblano Corn Chowder

Roasted Poblano Corn Chowder

• ½ cup flour
• ½ cup butter
• 2 quarts Chicken Stock
• 1 pint half & half
• 3 cups corn kernels (fresh or frozen)
• 2 cups roasted Poblano pepper (small dice)
• 2 cups of russet potatoes (small dice)
• 1 cup yellow onion (small dice)

Salt & Pepper to taste

1. In a large sauce pan, add the butter and flour.  Cook the roux for several minutes. Add the onions and sweat until they have softened, but not brown.
2. Whisk in the chicken stock and half & half to prevent clumps.
3. Add the potatoes and simmer for 15 minutes or until tender. Stir often making sure the bottom of the pot is clean.
4. Add the poblano and corn towards the end, and cook for 10 more minutes.
5. If the soup is not at the desired thickness, combine softened butter and flour.  Add a teaspoon at a time until the soup returns to a simmer. If not thickened enough add an additional teaspoon and continue until desired thickness is achieved.

Inn Above Onion Creek